Rhubarb plant - K-1 variety

ABSTRACT

A new and distinct variety of rhubarb plant is provided which originated as a mutation of the Valentine variety. This new variety is characterized by stalks of extremely large diameter, stalks which are red on both the inside and on the outside, tender stalks which cook-up well in the absence of strings and which require a substantially lesser quantity of sugar during processing, prominent leaf ribs, and the absence of seed stalks. This variety has been named the K-1 variety.

SUMMARY OF THE INVENTION

The rhubarb plant is recognized to be a herbaceous perennial, theunderground portion of which consists of large, fleshy and somewhatwoody rhizomes and a fibrous root system. The petioles or leaf stalksare used as food. A flower or seed stem commonly is formed in previouslyknown varieties. The seeds produced from the pollinated flower will notreproduce true to form and consequently new plants intended for foodproduction commonly are reproduced by division of the rhizomes.

The new and distinct variety of rhubarb plant originated as a rhizomemutation of a plant of the Valentine variety (non-patented) grown in acultivated area among test plantings on property located on Skala Roadin Baroda Township, Berrien County, Bridgman, Mich. This mutation wasdiscovered by me in 1965 because of its distinctive characteristics, andhas been continuously observed and tested by me from that date.

Rhubarb plants of the new variety possess:

(a) stalks of extremely large diameter,

(b) stalks which are red on both the inside and on the outside,

(c) tender stalks which cook-up well in the absence of strings and whichrequire a substantially lesser quantity of sugar during processing,

(d) prominent leaf ribs, and

(e) the absence of seed stalks.

Asexual propagation of the new variety by division of rhizomes beginningin 1970 has demonstrated that its combination of characteristics comestrue to form and is established and transmitted through succeedinggenerations. The specimens described herein were grown and observed atBridgman, Mich.

BRIEF DESCRIPTION OF THE PHOTOGRAPHS

FIG. 1 illustrates typical rhubarb stalks of the K-1 variety (center)adjacent those of the Canada Red variety (left) and the McDonald variety(right). The stalks in each instance were pulled from the crown of therhubarb plant, and accordingly the newly exposed surface at the base ofeach stalk which was formerly the point of attachment does notnecessarily depict an accurate indication of the internal coloration ofthe stalk which would be apparent if the stalks were internally examinedat another location. The external stalk colorations are depicted asnearly true as it is reasonably possible to make the same in a colorillustration of this character.

FIG. 2 illustrates a typical leaf and stalk of the K-1 variety. Theprominent leaf ribs of the new variety are apparent as is the unusuallylarge stalk diameter, and the red internal coloration of the stalk. AWashington quarter placed upon the stalk gives for comparative purposesan indication of the stalk diameter. While every effort has been made topresent an accurate color depiction, the reflection of light from thenear surfaces of the stalk and veins tends to give an unnatural greenappearance. The external surface of the stalk of the K-1 variety is infact red as previously illustrated in FIG. 1.

DETAILED DESCRIPTION OF NEW VARIETY

Dates of first and last pickings: June 1 and September 15.

Overall plant: Large, strong, and vigorous, generally equal to theValentine variety, and superior to the Canada Red, McDonald, andVictoria Giant varieties with respect to these characteristics. Stalkscan readily be pulled or harvested without damage to plant over a longperiod of time. This variety lacks a seed stalk in all observations todate, and exhibits an extensive spreading root system.

Crown(third growing season):

Very large.--Approximately 18 to 24 inches in diameter, and solid. Thecrowns of the Valentine, Canada Red and McDonald varieties generally areapproximately 15 to 20 inches in diameter and accordingly tend to besomewhat smaller than those of the present variety. The crown of theVictoria Giant variety tends to be large but is hollow in the middle.

Leaf:

Size.--Large, approximately 1 to 11/2 feet in length. The leaf size isgenerally equivalent to that of the Valentine and McDonald varieties,and is larger than that of the Canada Red and Victoria Giant varieties.

Shape.--Ovate, cordate at base, margins entire but wavy.

Veins.--The leaf ribs are more prominent than those of the othervarieties identified herein.

Color.--Greenish red with dark red veins. More red in leaves isexhibited than in the Canada Red variety. The Valentine varietypossesses dark green leaves, while the McDonald and Victoria varietiespossess light green leaves with green veins.

Leaf petiole (i.e. stalk):

Size.--Approximately 18 inches in length or about the same as theValentine variety. The stalk diameter is approximately 11/2 inches andexceeds that of other varieties. The maximum diameter of the stalk ofthe Valentine variety is approximately one inch. The stalk diameter isapproximately twice that of the Canada Red variety.

Texture.--Medium fine and tender, cooks-up completely in a much shorterperiod of time than other varieties. Stalks of the Valentine and CanadaRed varieties generally are superior to those of other varieties, butare not as fine and tender as those of the present variety. Stalks ofthe McDonald variety tend to be stringy, and those of the Victoria Gianttend to be tough and need to be peeled.

Color.--A complete very intense red, Carmine Red, Plate I-1-i ofRidgeway's Color Standards. Such red coloration tends to be deeper andmore complete than that of other varieties discussed except the CanadaRed variety. Also, the stalk of the McDonald variety tends to be greenexcept near the crown. The intense red stalk coloration holds up well inthe cooking process. Also, the internal coloration of the stalk is red,while that of the other varieties identified tends to be green or pink.

Flavor.--Mild and less acid than other varieties identified, excellentflavor. During processing approximately 50 percent less sugar isrequired than other varieties which tend by comparison to be sour andvery acid.

Storage.--Stalks can be stored as long as those of the Valentine variety(i.e. the standard of quality).

Use.--All markets, local and distant.

I claim:
 1. A new and distinct variety of rhubarb plant which is amutation of the Valentine variety, substantially as illustrated anddescribed, characterized by stalks of extremely large diameter, stalkswhich are red on both the inside and on the outside, tender stalks whichcook-up well in the absence of strings and which require a substantiallylesser quantity of sugar during processing, prominent leaf ribs, and theabsence of seed stalks.